Saturday, September 12, 2009

Afghan Spinach & Yogurt Dip (Sabse Borani)

I wasn't so sure about this one while I was making it for my book club meeting, but it actually turned out to be good, especially served on the homemade flatbread.




1 C yogurt (drained)
4 C fresh spinach leaves (chopped)
1 medium onion (thinly sliced)
2 cloves garlic (crushed or minced)
2 T oil

Yogurt: First, drain the yogurt for 60 minutes by placing in a cheese cloth and tying to a long wooded spoon set over a bowl to catch the draining water. (Some people place in a coffee filter or paper towel.)

Spinach: Rinse and chop the spinach. Place it still damp in a sauce pan, cover, and cook till just wilted. Drain and squeeze out excess water. In a large skillet, cook onion in oil until soft, add garlic for one minute, then add spinach. Cook for 2 more minutes.

Assemble: When cool, combine the spinach with yogurt. Add salt and hot pepper flakes to taste. Turn into a bowl and serve with hot naan (a round flatbread) or toasted pita chips. You can also serve chilled.

Recipe Source

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